Pairing: Jackelope Brewing, Bear Walker – Maple Brown Ale

We recommend Mosey’s or Bill Bailey’s Irish Brand Corned Beef at Costco – lean and cooked according package directions results in a very tender brisket. Once boiled per directions we go an extra step of putting the cooked brisket in 350 degree oven covered with a sauce consisting of ½ cup ketchup and ½ cup brown sugar. Bake 45 minutes uncovered so the glaze has time to bubble and set up on the brisket. Reserve 1 pound of brisket slices for Third Course. Best done the day before!

Ingredients:
1 ½ Pound Cooked Corned Beef Brisket
2 Russet Baking Potatoes
1 large Sweet Potato
1 Large Vidalia Onion
1/8 cup Fresh Thyme leaves
1/8 teaspoon Cayenne
¼ Teaspoon Kosher Salt
¼ Teaspoon Fresh Ground Black Pepper
¼ Cup Olive Oil
2 Tablespoon butter
½ Dozen Fresh Brown Eggs (if you can get them)
2 Tablespoons Cider Vinegar
½ Teaspoon Kosher Salt
Fresh Grated Nutmeg
1 Loaf of Thick Sliced Sourdough Bread
1 Bunch Watercress, washed/dried

Prepare:
Dice the baking potatoes, sweet potato and onion and set aside. Separate the fresh thyme leaves from their stems and give them a quick rough chop, set aside. Dice the cooked corned beef (do not remove the glaze), set aside. Cut the Sourdough bread into triangles, put in zip lock bag to keep soft, set aside. Pull Watercress leaves from the stems, set aside.

In a large skillet or cast iron frying pan heat to medium high, add oil and butter. Add russet, sweet potato and onion dice, cayenne, thyme leaves, mix well then cook till fork tender – allow them to turn slightly brown before turning, but not burned so keep an eye on them! Approximate cooking time 15 minutes. Once the vegetables are about done add the corned beef and heat through. Remove from heat and cover with aluminum foil.

Poached Eggs:

Fill a large frying pan about ¾ full with water and add vinegar and Kosher salt. Bring to a boil and reduce to a gentle simmer. Crack each egg into a small bowl and slowly transfer egg into the simmering water, repeat until all eggs are in the water giving a bit of room between them. Poach the eggs for approximately 3 minutes. The whites will start to solidify – spoon the water over the top of the eggs to ensure they are cooking through on top. Once the whites become opaque, using a slotted spoon you can carefully scoop them up and if the white is firm to the touch you can remove. Drain the eggs on paper towels and use immediately.

Plate:
Place about ¾ cup of the corned beef hash on top of a slice of the Sourdough bread. Top with poached egg. Grate a small amount of nutmeg and sprinkle with a bit of Kosher salt. Garnish with Watercress leaves and serve.